Tashas at 20: A love letter to the classics

If you know me, you know I love tashas. No slander will be tolerated when it comes to this franchise built on hearty, delicious meals and beautiful spaces that feel like a stylish, upmarket home.

Over the years, I’ve visited several of their locations across Gauteng, and I still can’t believe they’re celebrating their 20th anniversary this year.

Staying relevant for two decades and expanding not only locally but internationally is a testament to their consistency, creativity, and impeccable service. I’ve tried their healthier and vegetarian offerings in the past, and their newest menu additions bring yet another round of innovation.

This time, they’re going back to the classics, drawing inspiration from timeless dishes and some of Natasha’s favourite flavour combinations.

"We've gone back to basics,” says Jill Okkers, Culinary Director for the Tasha's Group, as she explains the update to the tashas Classic Menu. “We’re focusing on dishes that are simple to prepare yet rich in quality ingredients. Think uncomplicated, delicious, and nostalgic – the goal is to create timeless, comforting dishes that feel both familiar and elevated."

Having been at the helm and the founder since the beginning, Natasha Sideris challenged the team to create dishes inspired by her favourites, while reflecting both local and global flavours.

"The classic menu remains the cornerstone of our approach at all our tashas locations. We focus on quality ingredients, simple preparation and making dishes fresh on order – pushing this philosophy as far as possible,” says Sasha Basson, Group Chef and Training Manager (BOH) for South Africa.

There are about eight new dishes in total, but here are the ones that caught my eye (and taste buds):

The steaky dip

There’s something so satisfying about dunking a toasted sandwich, and this one is sure to deliver. It features a juicy 150g rump steak, sliced onto ciabatta with rocket, pickled red onion, mozzarella, grilled onions, and a side of Portuguese steak sauce for dipping. Classic flavours, perfectly balanced.

The steak dip. Picture: Supplied

Spanakopita scramble

A combination of my favourites, spanakopita and scrambled eggs? Yes, please. This breakfast beauty comes with whipped green feta ricotta and herb scrambled eggs, served with baby spinach, spring onion, micro herbs, and black sesame seeds on grilled village bread, all paired with a red pepper and tomato relish. A soon-to-be favourite amongst patrons.

Spanakopita scramble. Picture: Supplied

Butternut Sage Pasta

A cosy, vegetarian pasta made with roasted butternut, sage cream, kale, sun-dried tomatoes, gorgonzola, and toasted rye crumb. A warm hug in a bowl.

Other new dishes include: their restyled salmon trout fish cakes, panko hake, the BLT samie with bacon and a tomato, avocado toastie with freshly baked seeded bread. The refreshed Waldorf salad, with celery, apple, grapes, butter lettuce, candied pecan nuts, radish, shaved cauliflower, gorgonzola buttermilk dressing, and a honey white balsamic vinaigrette.

Tashas continues to be a place where the food, the environment, and the energy just work. Twenty years in, and they still know how to keep things fresh without losing what made them special in the first place.